It’s been a very tiresome past month, with life doing its best to bring me down, so putting much thought into what I’d be posting hasn’t been at the top of my agenda. I have been cooking (I am always cooking) however trying to take photos or finding the inspiration to write just hasn’t been forthcoming.
Luckily, you know those recipes that use up all the left over bits n’ bobs in your fridge and pantry? I love those types of recipes, and I consider this to be one of them, and it was easy enough to take photos of and write – hooray!
I can’t even recall why I had bought the double cream, but I’d been sitting in the fridge for a while with the expiry date looming ever closer, so I decided to throw it into a pasta dish. But what else did I have on hand? I always have a load of garlic around, and always have parmesan in the fridge (though in this case I only had 1/3 cup worth!). So, I threw it all together and this is what I came up with!
Quick. Easy. Delicious.
What Will I Need?
3 bulbs garlic
1 tbsp olive oil, divided
300ml double cream
1/3 cup grated parmesan
Salt & pepper
Truffle oil (optional)
- Preheat oven to 200C
- Rub ½ tbsp olive oil onto the garlic bulbs and then wrap in foil
- Bake for 45 minutes, and then allow to cool
- Squeeze roasted garlic cloves into a pot, ensuring no skin is included.
- Add 1/2 tbsp olive oil to the pot and heat over a low-medium heat, breaking down the roasted garlic until a paste is formed.
- Add cream and parmesan and stir over medium heat until smooth and creamy.
- Reduce heat to low.
- Cook pasta according to packet instructions in well-salted water until al dente.
- Add pasta plus 1/2 cup pasta water to sauce and stir through.
- Drizzle with a small dash of truffle oil (optional) and serve.